Description
A bold and comforting pasta dish made with juicy chicken, linguine, and a rich cowboy butter sauce packed with garlic, herbs, and a touch of spice, ready in just 30 minutes.
Ingredients
- 12 oz linguine pasta
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 0.5 tsp chili flakes
- 0.25 cup fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup parmesan cheese, grated
Instructions
- Bring a large pot of well-salted water to a boil and cook the linguine until al dente. Reserve 1/2 cup pasta water, then drain.
- Season the chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Cook the chicken until golden and fully cooked, about 6–7 minutes per side. Remove and slice.
- In the same skillet, melt the butter and add the minced garlic. Cook until fragrant, about 30 seconds.
- Stir in lemon juice, Dijon mustard, chili flakes, and parsley to form the cowboy butter sauce.
- Add the cooked linguine and a splash of reserved pasta water. Toss until glossy and coated.
- Return the sliced chicken to the skillet and toss again.
- Finish with grated parmesan cheese and serve immediately.
Notes
- Adjust chili flakes to control spice level.
- Reserve pasta water to loosen the sauce if needed.
- Chicken thighs can be used instead of breasts for extra juiciness.
- Best served fresh, but reheats well with added liquid.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
